There’s something truly magical about creamy, cheesy pasta dishes that hug you from the inside out, and this Asiago Chicken Gnocchi Recipe does just that in the most delightful way. Imagine tender gnocchi swimming in a velvety sauce infused with Asiago cheese, perfectly complemented by juicy pan-seared chicken and fresh baby spinach. It’s comfort food elevated to a whole new level, perfect for a cozy dinner that feels special but comes together quickly enough for any night of the week. Trust me, once you try this recipe, it’s going to become one of your absolute favorites to turn to when you want to impress yourself and anyone lucky enough to share your table.
Ingredients You’ll Need
This Asiago Chicken Gnocchi Recipe is all about straightforward, fresh ingredients that come together harmoniously. Each component plays a key role: the chicken provides satisfying protein, the gnocchi adds pillowy texture, Asiago cheese lends a sharp, nutty flavor, and the spinach brightens the dish both visually and nutritionally.
- 3 boneless skinless chicken breasts: Choose even-sized breasts to ensure uniform cooking and juicy results.
- 16 ounces potato gnocchi: Soft and pillowy, they absorb the sauce beautifully for a comforting bite every time.
- ½ cup Asiago cheese, grated: Adds a rich, tangy depth that makes this dish so irresistible.
- 2 cups chicken broth: Creates the flavorful base for your sauce and keeps everything moist.
- 5 tablespoons unsalted butter: For sautéing and enriching the sauce with creamy richness.
- 2 cups fresh baby spinach: Adds a fresh, vibrant contrast that also boosts the nutrition.
- 1 medium shallot, diced: Provides subtle sweetness and complexity without overpowering the dish.
- 1 teaspoon garlic, minced: Brings aromatic warmth for balance and depth.
- Salt and pepper: Essential seasonings to brighten and season your flavors perfectly.
How to Make Asiago Chicken Gnocchi Recipe
Step 1: Pan-Sear the Chicken
Start by seasoning your chicken breasts generously with salt and pepper. In a non-stick skillet, melt some butter over medium heat and cook the chicken until it’s beautifully golden on the outside and cooked through to 165°F internally. This step locks in juicy flavor and forms a delicious crust, which is the perfect contrast to the creamy sauce awaiting it later. Once cooked, set the chicken aside and keep it warm for the final assembly.
Step 2: Build the Flavor Base
Using the same skillet, melt the remaining butter and gently sauté the diced shallots and minced garlic. Cooking them until soft releases their sweet, savory aroma, which forms the flavorful foundation of your sauce. Next, sprinkle in a bit of flour and whisk continually to form a golden roux. This classic technique ensures your sauce will thicken beautifully without any lumps.
Step 3: Create the Sauce
Gradually pour in the chicken broth, stirring constantly to blend it smoothly with the roux. As the sauce thickens, it starts to develop a luscious texture that coats every ingredient perfectly. This step requires patience but trust me, it’s worth it—the sauce texture here is key to this Asiago Chicken Gnocchi Recipe’s creamy dreaminess.
Step 4: Cook the Gnocchi in Sauce
Add your uncooked potato gnocchi directly into the sauce along with the half-and-half. The gnocchi will cook in the sauce over medium heat, absorbing all those wonderful flavors while softening to that signature pillowy texture. This usually takes about 5 to 7 minutes, so keep an eye and stir occasionally to prevent sticking.
Step 5: Add Spinach and Asiago Cheese
Once the gnocchi is tender, stir in fresh baby spinach and the grated Asiago cheese. The warmth will wilt the spinach gently and melt the cheese into the sauce, giving it a silky, savory finish. The Asiago’s sharp tanginess puts this dish on a whole new level, making it a true showstopper.
Step 6: Serve with Sliced Chicken
Slice the reserved chicken breasts and place them artfully atop the creamy gnocchi mixture. This final plating step brings everything together visually and flavor-wise, making every bite a perfect harmony of textures and tastes. Add a sprinkle of fresh parsley or extra cheese if you like!
How to Serve Asiago Chicken Gnocchi Recipe
Garnishes
To elevate your presentation and add a pop of freshness, sprinkle chopped fresh parsley or basil over the top of the dish. A little extra grated Asiago or cracked black pepper can also bring a finishing touch that makes the meal look as good as it tastes.
Side Dishes
This recipe pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness of the gnocchi. Roasted seasonal vegetables like asparagus or green beans also make a perfect accompaniment, adding texture and vibrant color to your plate.
Creative Ways to Present
For a fun twist, serve the Asiago Chicken Gnocchi Recipe in individual shallow bowls stacked with the chicken slices and garnishes. You can also add a drizzle of balsamic glaze for a hint of sweetness that complements the savory flavors beautifully. If you’re hosting, offering freshly grated Asiago on the side lets guests customize their cheesy experience.
Make Ahead and Storage
Storing Leftovers
Leftover Asiago Chicken Gnocchi stores well in an airtight container in the refrigerator for up to 3 days. To keep the sauce from thickening too much, add a splash of broth or milk before reheating.
Freezing
If you want to freeze leftovers, transfer the dish to a freezer-safe container. It will keep for up to 2 months, though note that the texture of the gnocchi might soften slightly after thawing. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking and adding a little broth or cream to loosen the sauce if needed. Microwaving works too, but do this in short bursts, stirring in between to maintain that creamy texture.
FAQs
Can I use pre-cooked chicken for this recipe?
Absolutely! Using pre-cooked chicken can save time. Just fold in the sliced or shredded chicken at the end to warm through without overcooking it.
What can I substitute for Asiago cheese?
Pecorino Romano or Parmesan are great alternatives if you don’t have Asiago on hand. They offer a similar salty, nutty flavor that complements the dish well.
Is gnocchi the only option, or can I use pasta instead?
While gnocchi is traditional and gives this recipe its signature pillowy texture, you could swap in small pasta shapes like gnocchetti or even tortellini to mix it up.
Can I make this recipe vegetarian?
Yes! Replace chicken broth with vegetable broth and omit the chicken or substitute with sautéed mushrooms or roasted vegetables to keep the delicious flavors intact.
How can I make this recipe healthier?
Use half-and-half sparingly or swap it for a lighter cream option, reduce butter, and add extra veggies like kale or bell peppers for more fiber without sacrificing flavor.
Final Thoughts
This Asiago Chicken Gnocchi Recipe is truly a gem that’s both comforting and elegant, perfect for those nights when you want to treat yourself without spending hours in the kitchen. Its luscious, cheesy sauce, tender chicken, and fresh spinach make every bite a delight. Give it a go—you may just find yourself adding it to your regular rotation because it hits all the right notes for a satisfying and heartwarming meal.
Print
Asiago Chicken Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
A creamy and comforting Asiago Chicken Gnocchi skillet dish featuring tender chicken breasts, pillowy potato gnocchi, fresh spinach, and a savory Asiago cheese sauce. Ready in under 40 minutes, this recipe blends hearty protein with rich flavors for a perfect weeknight dinner.
Ingredients
Protein and Main Ingredients
- 3 boneless skinless chicken breasts (about 1 ½ pounds)
- 16 ounces potato gnocchi
- ½ cup Asiago cheese, grated
Liquids and Dairy
- 2 cups chicken broth
- 5 tablespoons unsalted butter
- ½ cup half-and-half
Vegetables and Aromatics
- 2 cups fresh baby spinach
- 1 medium shallot, diced
- 1 teaspoon garlic, minced
Seasonings
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare Chicken: Season the chicken breasts generously with salt and pepper. In a non-stick skillet over medium heat, melt a portion of the butter. Cook the chicken breasts until they turn golden brown on the outside and reach an internal temperature of 165°F (about 6-8 minutes per side). Remove the cooked chicken and keep warm.
- Sauté Aromatics: In the same skillet, add the remaining butter and melt it over medium heat. Add the diced shallots and minced garlic, sautéing until they become soft and fragrant, about 2-3 minutes.
- Create Roux: Sprinkle flour into the skillet with the shallots and garlic, whisking continuously until the flour is golden and well incorporated, about 1-2 minutes. This forms the roux that will thicken the sauce.
- Add Broth: Gradually whisk in the chicken broth, continuing to stir until the sauce thickens and becomes smooth, approximately 3-5 minutes.
- Cook Gnocchi: Stir in the half-and-half followed by the uncooked potato gnocchi. Simmer the mixture, stirring occasionally, until the gnocchi are tender and cooked through, about 5-7 minutes.
- Add Spinach and Cheese: Fold in the fresh baby spinach and grated Asiago cheese, stirring until the spinach wilts and the cheese melts completely into the sauce, creating a creamy texture.
- Serve: Slice the cooked chicken breasts and arrange them on top of the gnocchi dish. Garnish with fresh parsley before serving.
Notes
- Use a meat thermometer to ensure chicken reaches a safe 165°F internal temperature.
- For extra flavor, consider adding a pinch of nutmeg when sautéing the shallots and garlic.
- Gnocchi cook quickly; watch carefully to prevent overcooking and becoming mushy.
- Low-fat half-and-half or milk can be substituted for a lighter sauce, but results may vary in creaminess.
